Method:

Beat the eggs with a fork. Add all the seasoning, chopped scallion and mix well.

Heat up the wok and add some cooking oil. Sauté the onions until aromatic or until they turn lightly caramelized. Add in the beaten eggs and keep stirring. Cook the omelet until it’s slightly burned. Serve hot.

Cook’s Note:

To kick it up a notch in the luxury department, substitute the shrimp with crab meat (fresh or frozen). This omelet tastes even better with crab meat.

OMG, it sounds so delicious and luxurious if you add in the crab meat. It’s DELUXIOUS!! Sorry, I couldn’t resist poking fun at a similarly named restaurant in Penang. Did you hear about it when you were back home? I always thought the name was stupid. I don’t know about the food though.

Still remembered those days when my mum used to make omelette with diced chinese sausages, prawns, chives, onions, char siu…ooo..so delicious. My fav style would be cheese omelette…cos am so lazy to prepare other fillings.

Eggs and onions are almost always available in my kitchen. So this is it when I’ve no idea what to cook or not much ingredients in hand or just plain lazy. Sometimes I’ll pour some canned baked beans in tomato sauce over it when it’s almost done. Good with rice.

i was most distressed today to return to an eggless home…aitelyu, if it wasnt for the potential health hazard associated with eggs, vis a vis cholestrol, i would, like Gaston from beauty and the beast, eat 5 dozen eggs…as in, i would eat them liberally.actually, i’m following delia smith’s how to cook at the moment, and she’s teaching how to cook eggs…for me, half boiled eggs with toast, butter (none of that margarine crap) and kaya….is halfway to heaven.

I love eggs too, any style. I said I don’t cook but I do have eggs in the fridge most of the time. And I make omelette when late night hunger hits. I add whatever leftover take-outs that are in the fridge too.

N.B.: Do not microwave an egg. It will explode all over the place. Trust me, I’m speaking from experience here. :-)

i am a malaysian student currently in the UK and have never cooked anything in my life before. so happened i stumbled across your blog and i tried out your omelette recipe today; turned out good! hehe im so pleased i tried it. keep the recipes comin! (:

I like to cook omellette as well because it’s so nice to go with rice and easy to prepare. Apart from onion and shrimp, I also add chopped red capsicum and mushroom (shiitake). I stir-fry the mushroom first before stirring with the egg as mushroom needs longer time to cook. The red capsicum add a taste of nice sweet veg fragrance to it.

This is the first recipe I ever tried from this site, loved it and it compelled me to keep coming back for recipes. Never been disappointed yet.

I have taken to making this a bit differently lately, using the technique from Bee’s egg foo young recipe (like her I find the egg foo young at most restaurants to be terrible).

I fry the onions first, then fry the shrimp and usually some shitake mushrooms. I then add these ingredients to the eggs in a bowl, and use a ladle to dish out to a hot wok like it was an egg foo young. I like the results, browned on both sides. I often use 5 eggs and make three omelets for two people. Served straight (great for low carb diets) and with rice if you’re eating carbs.